食用型化学变性淀粉性质研究  

Study on properties of food grade chemically modified starch

作　　者：吴磊[1] 高群玉[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《粮食与油脂》2008年第3期9-12,共4页Cereals & Oils

摘　　要：该文综述常见化学变性如乙酰化、羟丙基化和交联处理对淀粉物理化学、形态学、热力学等性质影响;且探讨影响淀粉变性效率因素,如淀粉种类、颗粒结构、变性试剂类型和用量等,通过选择合适变性试剂和淀粉原料可生产出具有良好应用效果食品用变性淀粉。Effect of some common chemical modifications such as acetylation, hydroxypropylation and cross-linked on the physico-chemical, morphological, thermal properties of starches from different botanical sources have been reviewed. The distinguishing factors that affect the efficiency of modification are the starch source, granule structure, type and concentration of modifying reagent, Modified starches with desirable properties can be produced by selecting suitable modifying agent and native starch source.

关 键 词：淀粉 化学变性淀粉 食用变性淀粉 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]